Spicy Jalapeño Popper Soup Dippers (Printer-friendly)
A creamy, spicy soup with crispy grilled cheese dippers creates the perfect comfort food experience.
# What you'll need:
→ Soup Base
01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, finely chopped
04 - 4 garlic cloves, minced
05 - 4 large jalapeños, seeds removed and finely diced
06 - 1 red bell pepper, diced
→ Spices and Thickener
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground cumin
09 - 1/4 teaspoon cayenne pepper
10 - 3 tablespoons all-purpose flour
→ Liquids and Dairy
11 - 4 cups vegetable broth
12 - 8 oz cream cheese, softened and cubed
13 - 1 cup shredded sharp cheddar cheese
14 - 1/2 cup shredded Monterey Jack cheese
15 - 1/2 cup whole milk
→ Garnishes
16 - 2 green onions, thinly sliced
17 - 4 slices crispy bacon, crumbled
→ Grilled Cheese Dippers
18 - 8 slices sandwich bread
19 - 4 tablespoons unsalted butter, softened
20 - 1 cup shredded sharp cheddar cheese
21 - 1/2 cup shredded Monterey Jack cheese
# Method:
01 - Heat butter and olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until translucent, approximately 4 minutes.
02 - Add minced garlic, diced jalapeños, and red bell pepper to the pot. Cook for 5 minutes, stirring occasionally, until vegetables are softened.
03 - Stir in smoked paprika, cumin, and cayenne pepper. Cook for 1 minute until fragrant, being careful not to burn the spices.
04 - Sprinkle flour over the vegetable mixture, stirring constantly for 2-3 minutes to cook out the raw flour taste and create a roux base.
05 - Gradually pour in vegetable broth while whisking constantly to prevent lumps. Bring to a simmer and cook for 10 minutes to thicken slightly.
06 - Add cubed cream cheese to the simmering soup, stirring continuously until completely melted and smoothly incorporated.
07 - Stir in sharp cheddar and Monterey Jack cheeses one handful at a time, allowing each addition to melt before adding more.
08 - Pour in whole milk and stir to combine. Season generously with salt and black pepper to taste. Simmer gently for 5 more minutes.
09 - Use an immersion blender to purée the soup until smooth, or leave slightly chunky if preferred. Keep warm on low heat.
10 - Butter one side of each bread slice. Place 4 slices butter-side down in a skillet over medium heat. Divide shredded cheeses evenly among bread slices, then top with remaining bread slices, butter-side up.
11 - Grill sandwiches for 2-3 minutes per side until golden brown and cheese is melted. Transfer to a cutting board.
12 - Cut each sandwich into 4 strips for dipping. Ladle hot soup into bowls, garnish with green onions and bacon crumbles. Serve with grilled cheese dippers alongside.
# Expert Tips:
01 -
- The combination of creamy and spicy hits every craving spot at once
- Grilled cheese dippers make this feel like a guilty pleasure even though its mostly vegetables
02 -
- Blending hot soup requires caution, either let it cool slightly or leave the blender vent open
- The soup thickens as it sits, so add a splash of milk when reheating leftovers
03 -
- Grate your own cheese instead of buying pre-shredded for better melting
- Use room temperature cream cheese to prevent those annoying lumps